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Why Not Sliced?

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JohnH12
JohnH12 Posts: 213
in Pork
It seems most here take their pork butts to 200+ and pull/shred it.
I prefer sliced.
Anyone else like sliced rather than pulled? If so, at what internal temp do you take it off the egg?
Thanks.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Pork can be cooked to 145* if you don't mind some pink, otherwise 160*.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Jstroke
    Jstroke Posts: 2,600
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    Funny you posted this. My son likes sliced for school lunch. Usually around 150
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Wolfpack
    Wolfpack Posts: 3,551
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    If your slicing a shoulder ("butt") then I would take to 165.  There is a lot of fat in this cut and you want to render some of it.  
    Greensboro, NC
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I have researched this as well and I have seen temps all over the place between 140 -180 as the correct temp.  If you are looking for Q style sliced pork, I am thinking 170-180ish might be best.  I know pork is safe at 145 but I think there might still be too much fat and the bark may not have formed.  I think 180 is what is recommended for chopped pork so I think it would be similar for slicing. 

    Found this and he pulled at 172:
    http://howtobbqright.com/blog/?p=1679



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Not many around the forum here do sliced.  I do like my BBQ a coarse chop, instead of pulling. 

    For a coarse chop, I have to slice the meat first. I take my butts to 165-170°.  Then start my process.

    In my neck of the woods, pulled BBQ isn't the norm. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • gdenby
    gdenby Posts: 6,239
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    I'm fine w. sliced pork, just not from the butt. There are a couple of really tender muscles in the shoulder, but they are mixed w. lots of connective tissue and fat. So most people go to 195+ so that the flt melts to baste the meat, and the connective tissue gels, and replaced lost moisture w. succulence.

    It you want sliced, a picninc works better, a fresh ham, even better than that. I usually take those to 165+. Makes both great dinner meat and sandwiches.
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